Warm Pears Filled with Light Marzipan, Spiced Cocoa Sauce, and Crunchy Oats
An original dessert of baked pears until tender, filled with a soft almond-honey mixture, served with a light cocoa-cinnamon sauce and finished with a crunchy toasted oat topping. Elegant, comforting, and perfect served warm.
Ingredients
- 4 units firm pears (peladas, partidas a the mitad and without core)
- 15 ml lemon juice (for evitar oxidación)
- 80 g ground almonds (for the relleno)
- 30 g honey (for the relleno)
- 20 g unsalted butter (ablandada, for the relleno)
- 2 g ground cinnamon (divided entre relleno and sauce)
- 5 ml vanilla extract (divided)
- 50 g rolled oats (for the cobertura crujiente)
- 25 g brown sugar (for the cobertura crujiente)
- 20 g all-purpose flour (for the cobertura crujiente)
- 25 g unsalted butter (cold, for the cobertura crujiente)
- 1 g salt (for equilibrar sabores)
- 180 ml whole milk (for the sauce)
- 12 g unsweetened cocoa powder (for the sauce)
- 8 g cornstarch (for espesar the sauce)
- 30 g sugar (for the sauce)
- 30 ml water (for hornear the peras)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a baking dish or line it with parchment paper.
- 2
Place the peeled, halved, and cored pears in a bowl and toss them with the lemon juice to prevent browning.
- 3
In another bowl, mix the ground almonds with the honey, 20 g softened butter, half of the ground cinnamon, and half of the vanilla extract until a smooth paste forms.
- 4
Fill the cavity of each pear half with the almond mixture and arrange them in the baking dish. Add the water to the bottom of the dish so the pears bake with some moisture.
- 5
In a small bowl, combine the rolled oats, brown sugar, all-purpose flour, salt, and 25 g cold butter. Rub with your fingers until uneven crumbs form.
- 6
Sprinkle the crunchy topping around the pears in the dish, without fully covering the filling.
- 7
Bake for 28 to 30 minutes at 190 °C / 375 °F, until the pears are tender when pierced and the topping is golden.
- 8
Meanwhile, make the sauce: in a small saucepan, whisk together the cornstarch, cocoa powder, sugar, and remaining cinnamon. Gradually add the milk, then the remaining vanilla extract, whisking to avoid lumps.
- 9
Cook the sauce over medium heat, stirring constantly, for 3 to 5 minutes until slightly thickened. Remove from the heat.
- 10
Serve the pears warm with the spiced cocoa sauce spooned over or alongside, and scatter the baked crunchy oats from the dish over each portion.
Chef tips
If the pears are very ripe, check them at 22 minutes so they do not fall apart. For a more elegant presentation, serve each portion with an extra drizzle of honey.
Substitutions
You can replace the honey with maple syrup for a different note. Ground almonds can be replaced with ground hazelnuts, although that will change the allergen profile. Whole milk can be swapped for oat milk, but the sauce will be less creamy.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
Illustrative imageTeakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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